A delightful twist on the classic cheese enchiladas, featuring a creamy spinach-infused green sauce and a blend of cheeses.
Cook the frozen spinach according to the package instructions, then drain thoroughly.
Squeeze the spinach to remove as much water as possible for a thicker sauce.
Melt the butter in a medium skillet over medium heat, then stir in the flour and cook for 2 minutes.
Stir constantly to prevent the roux from burning.
Gradually whisk in the milk and simmer until the mixture thickens, about 5 minutes.
Ensure the milk is at room temperature to avoid lumps.
Stir in the cooked spinach, cilantro, green onion, green chilies, cumin, and coriander, then blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Warm the tortillas in a skillet to make them pliable.
Cover the tortillas with a damp cloth to keep them warm and soft.
Mix the cheddar and Monterey Jack cheeses in a bowl, reserving some for topping.
Grate the cheese fresh for the best melting quality.
Fill each tortilla with the cheese mixture and a sprinkle of diced onion and cilantro, then roll up and place seam-side down in a baking dish.
Don't overfill the tortillas to prevent them from tearing.
Stir the sour cream into the sauce and pour it over the enchiladas.
Ensure the sauce covers all the enchiladas for even baking.
Sprinkle the reserved cheese over the top and bake until bubbly and golden, about 25 minutes.
Let the enchiladas rest for 5 minutes before serving to set the filling.
Serve the enchiladas hot, garnished with additional cilantro if desired.
Pair with a side of rice and beans for a complete meal.
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